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Ambur Star Biryani Recipe

Ambur Star Biryani Recipe
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A rich, aromatic biryani from Tamil Nadu’s royal kitchens! Known for its use of Seeraga Samba rice, this mildly spiced dish is perfect for family meals or special occasions.

Ingredients

Scale

For the Chicken Gravy

  • 500g chicken (bone-in preferred)
  • 3 tbsp oil
  • ½ cup thinly sliced onions
  • ¼ cup tomatoes, deseeded and sliced
  • 1½ tbsp curd (yogurt)
  • Juice of 1 lemon
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • Handful of mint leaves (chopped)
  • Handful of coriander leaves (chopped)

Spices

  • 4-inch cinnamon stick
  • 8–10 cloves
  • 8–10 green cardamoms

For the Red Chili Paste

  • 6–8 dried red chilies (soaked 1 hour, deseeded, and blended smooth)

For the Rice

  • 1½ cups Seeraga Samba rice (soaked 10 minutes)
  • Salt (for boiling water)

Instructions

1. Prep the Ingredients

  • Soak the rice for 10 minutes, then drain.
  • Grind the soaked red chilies into a smooth paste.

2. Start the Gravy

  • Heat oil in a heavy-bottomed pot. Add cinnamon, cloves, and cardamom; sauté until fragrant.
  • Stir in 2 tbsp of sliced onions and sauté until golden. Add garlic and ginger pastes, cooking until the raw smell disappears.

3. Cook the Chicken

  • Add mint and coriander leaves; sauté for 2 minutes. Mix in the red chili paste and let it cook until oil separates.
  • Add the remaining onions and tomatoes; cook until soft and mushy.
  • Add chicken pieces and sauté until they turn white. Stir in curd, salt, and lemon juice. Cover and cook for 5–7 minutes until the chicken releases moisture.
  • Uncover and simmer until the gravy thickens.

4. Cook the Rice

  • Boil water in a separate pot with a pinch of salt. Add the soaked rice and cook until 70% done (still firm). Drain and set aside.

5. Assemble & Dum Cook

  • Ensure the chicken gravy has enough moisture; add a splash of water if dry.
  • Layer the partially cooked rice evenly over the chicken. Top with chopped mint and coriander leaves.
  • Cover tightly with a lid or seal with foil/dough to trap steam. Place the pot on a tawa (griddle) over low heat for 20 minutes.
  • Fluff gently with a fork before serving.

Notes

Serving Suggestions

  • Pair with onion-tomato raita or brinjal curry (ennai kathirikai).
  • Garnish with fresh mint leaves or crispy fried onions for an extra special touch.

Tips & Tricks

  • For extra flavor, cook the chicken on low heat to let the spices infuse thoroughly.
  • If Seeraga Samba rice is unavailable, basmati rice works as a substitute.

Storage & Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheating: Add a splash of water and reheat on low to prevent the rice from drying out.

Find it online: https://indianrecipe.info/ambur-star-biryani-recipe/